Villalar 2019

The entry-level 2019 Villalar was produced with 90% Tempranillo and 10% Cabernet Sauvignon from what they consider an excellent vintage in the zone. The two varieties fermented separately, the Tempranillo with 15% full clusters, all with indigenous yeasts, including malolactic, in stainless steel. The wine matured separately in used 300-liter French oak barrels for nine months. The wine has a clean profile and smells of a young Tempranillo with the aid of the freshness of Cabernet, which in 2019 was ripe and balsamic but keeping very good acidity. It has good ripeness and a soft texture and is medium-bodied with moderate extraction and good balance, keeping the freshness and the fruit flavors in the finish. 2019 was a healthy vintage, going back to parameters they consider "normal" after some unusual years like 2018 (cooler and rainier) and 2017 (marked by the frost). 16,000 bottles produced. It was bottled in April 2021.